Hey Friends,
It's been happening every year for 15 years, but it always catches us flat footed.
Pepper. Season. Is. Here.
We're trying hard to keep up, but we still ended the week with about 6000 pounds of jalapenos, fresnos, ghosts and onions in our cooler - waiting to be washed, bagged, tagged and frozen. And farmers have threatened promised to bring us much more than that next week.
This is shaping up to be a spectacular season, which is great, but it also means that the peppers come early and fast.
This is roughly one thousand pounds of peppers on this pallet. And we've got roughly an entire tractor trailer equivalent of these pallets on their way to us.
Except they're not arriving on tractor trailers. They're being hand delivered by the farmers who grew them, a few hundred or a few thousand pounds at a time.
And then we get to turn all of this into hot sauce.
Maple Wood Smoked Onion (fresh off being called a "Perfect 10" by Food & Wine), Heady Topper, Cilantro Onion, Taco Vibes Only, Maple Rum Chipotle and so many more start right here.
Go fill your pantry with Vermont-grown hot sauce →
❤️ Claire
CEO & Founder
Butterfly Bakery of Vermont & Fat Toad Farm
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